Avocado Hummus Bruschetta with Cochie Mediterranean Herb Softy

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2 tubs of Cochie Mediterranean Herb Softy

2 larger avocados

1 tin of chick peas

1 lemon

Fine sea salt and cracked black pepper

2 tablespoons of virgin olive oil

1 granary French stick or Ciabatta

2 cloves of garlic

A small bottle of extra virgin oil



Put the drained tin of chickpeas, lemon juice and olive oil into a blender and mix for a few minutes.

Skin and de-stone your avocado, then scoop out the flesh with a spoon and put into the blender. Add 1 tub of Cochie Mediterranean Herb Softy and blend for a few more minutes, until everything is blended into a smooth paste.

Taste and season with sea salt and black pepper.

Brush your bread with the olive oil, then toast under a hot grill (or bake in a preheated oven), once crispy and golden brown, rub your garlic clove into both sides. Then decorate the top as you like: sweet red pepper slices and basil, chopped cubes of tomato, stuffed olives.

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